I have to admit that I have a slight addiction to cook books! My shelves are heaving with beautiful tomes and nothing makes me happier than adding a new book to my collection.
Recently I spotted a beautiful little book called Top with Cinnamon by Izy Hossack. The photography and design are what caught my eye but her delicious recipes are what made me carry this book around in my handbag for two weeks!
This morning I made her no-bake Chocolate Granola Cookies. They are simply divine and super easy to make. I’ve been under a bit of stress lately and breakfast – usually my favourite meal of the day – just hasn’t been doing it for me! This week for breakfast, I will be making a delicious banana or chai smoothie and grabbing a few of these to eat mid morning when my stomach feels more able to cope with food!
Izy drizzles these with melted chocolate for extra decadence but as I want to try to keep these as healthy as possible I omitted this step and adjusted the recipe slightly to suit myself. If you would like to try the original or some of Izy’s other wonderful recipes you can buy her book here, otherwise see adapted recipe for the Granola Cookies below.
70g rolled oats
90g pitted dates
2 tbsp almond butter
1 tbsp maple syrup
1 tbsp cocoa powder
30g corn flakes, rice bubbles or other crispy cereal
Line a baking tray with baking paper and dry roast oats in a fry pan over a medium to high heat, stirring often, until fragrant.
In a food processor, blend the dates, almonds, almond butter, maple syrup, 2 tablespoons of water and the cocoa powder until a paste is formed. Add the oats and cornflakes and pulse until combined. Alternatively you can just mix the paste with the oats and cornflakes if you like your oats less pulverised!
Roll mixture into walnut size balls and flatten slightly. Leave to set then put in the fridge in a sealed container.